Material preparation: flour, baking powder, pot, onion ginger, pork, cooking wine, vinegar, soy sauce, spiced powder, sugar, sesame oil, Chinese cabbage, green pepper, salt, pigskin jelly, pot, sesame and so on.

1. Add a little baking powder to the flour, knead it evenly with warm water, put it in a basin, wrap it with plastic wrap and bake it at room temperature for one day. It doesn't need to be completely baked, but it can be baked at room temperature for two days without baking powder.

2. Chop onion and ginger, chop pork into paste, add cooking wine, a little vinegar, ginger, soy sauce, five-spice powder, sugar and sesame oil and stir in one direction.

3. Wash, drain and chop cabbage and green pepper.

4. Add chopped cabbage, green pepper, salt and pigskin jelly to the meat stuffing and stir well.

5. Spread dry flour on the panel, knead the baked dough into long strips, cut into noodles of the same size, flatten it with the palm of your hand, and roll it into dough, with the middle slightly thicker and the periphery as thin as possible.

6, put the stuffing in the middle of the dough, knead the dough on the side to make buns, and there can be no gaps to heat the soup.

7. Heat the pan and drain the oil. Put the steamed stuffed bun upside down in the pot, fold it down and fry it until golden brown.

8. Sprinkle some water along the edge of the pot, cover the pot and simmer for about 2 minutes, then sprinkle some water to continue stewing. Repeat for three times, sprinkle with sesame seeds and simmer for a while. The dough is completely cooked. Turn off the fire and sprinkle with shallots.